13 November 2011

The kids are coming for a visit from Vancouver this coming weekend. Since I will be working both Friday and Saturday I needed to have a few snacks in the freezer. Barbara of Moveable Feasts posted a Bran Muffin from Nancy Silverton and La Brea Bakery. I was curious about the technique which involves lightly toasting the bran as well as blitzing the raisins and incorporating them in the batter. I needed a bran muffin recipe so headed to the kitchen. These bran muffins have my undivided attention and are now my "go to" recipe!!!!!!! Not too sweet and loaded with toasty bran flavour. Thanks Barbara!!!!

2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.

3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar.

5. Stir in the oil, egg and egg white.

6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins.

7. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.

8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

Makes 1 dozen

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I saw Barbara's post and got excited. I want to make them too. Bran muffins are my muffin of choice because I'm not a sweets eater, and they are so satisfying. You are always working, Val. What is it you do? And, how in world do you do this awesome blog and work so much?

I can see why you are keeping this recipe; toasting the bran and those raisin must really bring out teh floavour. I have been loolking for a Special Bran Muffin and here it is. Merci. Enjoy your kids.Rita

They do look delicious! You have reminded me of my mom's famous refrigerator bran muffin recipe. The batter must sit 24 hours in the fridge before being used - is enough for - oh, 5-6 dozen - and ages well. Will keep up to three months so can be made fresh for company at the drop of a hat. I have never found a recipe that was tastier, either. I know it was a very common recipe "out there" about 30 years ago. Have you heard of it? I will have to make it up and post it.:)Valerie

While I never have toasted the bran either - it suddenly seems like the most sensible thing to do. I used to always have them around - or something similar and got out of the habit. The habit will now return - they look grand.

These look moist and delicious. I love a good bran muffin, but I rarely buy them because I hate raisins and end up picking away most of the muffin to avoid the raisins. This recipe gives me an incentive to try making them and I can just leave the raisins out:-)

My kids will all be here next week for Thanksgiving, and I've already been stocking up to make sure they're well fed while they're here. These muffins will be perfect to have on hand for breakfast or snacking. I love that the raisins are pureed- I like the flavor of raisins, but not the texture. Enjoy your visit with your family! :)

Finally got around to making these last weekend, and they are totally delicious. I can't believe how moist they are, and how TRULY healthy they are for a bran muffin. So often bran muffins aren't much healthier than "regular" muffins or if they are, they don't taste good. And these taste divine — super moist and that orange zest is such a nice touch.

I didn't have wheat bran so used oat bran instead but plan on making these again this weekend with wheat bran. And I cooked and puréed the whole 1.5 cups of raisins. These are my forever go-to bran muffins. So happy to have found one.

Discover

can we help you search...

Loading...

Relax

My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.